The White Peony Bai Mu Dan tea consists of two leaves and a bud, picked in spring and dried in the sun. The words "Bai Mu Dan" translate from Chinese as "white peony": the tea got this name due to the shape of its leaves, which resemble that of the eponymous flower. The white peony is considered a more popular white tea than Bai Hao Yin Zhen, but lovers of the category are often more fond of White Peony Bai Mu Dan due to its aroma and its more intense flavor. The leaves and buds of this tea give a liquor with a lively, sweet, and fruity taste with excellent balance, perfect to drink cold as well. The fruity notes of Bai Mu Dan are indeed more pronounced than those of Bai Hao Yin Zhen, but not as intense as those of Shou Mei tea. The White Peony Bai Mu Dan tea presents a beautiful mélange of colors ranging from brown to both dark and light green, up to the silver of the small buds. Once infused, the leaves release aromas of green wood and gentle vegetal and herbaceous notes, with hints of hawthorn. There are also hints of wildflowers and thorny shrubs, as well as sweet and creamy notes of shea butter that can be especially felt after the second or third infusion in a gaiwan. In the cup, the liquor is golden, with an intense and shining color. The first infusion of White Peony Bai Mu Dan tea is very pleasant and delicate: notes of lime tree honey and wildflower are followed by the sweetness of white sugar and a fresh vegetal note, reminiscent of broad beans and edamame. With the second infusion, the tea takes on a more assertive character: the floral notes are now chamomile, and the sweetness assumes a creaminess similar to that of shea butter. Fruity hints of peach and apricot compote can also be perceived. The third infusion and the following ones enhance the fruity notes, increasingly intense, reminiscent of dehydrated apricot with also a slight citrus hint of bergamot. The first sip of White Peony Bai Mu Dan tea offers notes of lime tree honey and heather, followed by floral notes reminiscent of wildflowers as well as white flowers, such as jasmine and bitter orange blossoms. The more fruity hints of dehydrated apricot and ripe yellow peach also arrive on the palate. A delicate vegetal note at the finish with a fresh and sweet character seems to evoke steamed broad beans. At the end, a citrus note of lemon and bergamot emerges, enhancing the freshness of this tea. The persistence is long and sweet with honey and vanilla. The tea comes from the southeastern province of Fujian in China. During the harvesting phase, a bud with two young and immature leaves is picked; during drying, they do not wrinkle or get twisted: therefore, this tea is often called "two petal tea." The harvest can only occur one month a year, from mid-March to mid-April: this tea should never be picked on rainy days or with heavy dew because excess humidity would ruin the young leaves. Thus, the tea is left to wither in the sun for 40 hours before being brought into a closed room to continue the drying process. During drying, it is piled up and not spread in a thin layer, as is done during the processing of Bai Hao Yin Zhen. The tea is then heated very slowly, as too fast drying can give the leaves a yellowish tint. It is recommended to store White Peony Bai Mu Dan tea in a cool, dry, and dark place.
Price VAT included
The White Peony Bai Mu Dan tea consists of two leaves and a bud, picked in spring and dried in the sun. The words "Bai Mu Dan" translate from Chinese as "white peony": the tea got this name due to the shape of its leaves, which resemble that of the eponymous flower. The white peony is considered a more popular white tea than Bai Hao Yin Zhen, but lovers of the category are often more fond of White Peony Bai Mu Dan due to its aroma and its more intense flavor. The leaves and buds of this tea give a liquor with a lively, sweet, and fruity taste with excellent balance, perfect to drink cold as well. The fruity notes of Bai Mu Dan are indeed more pronounced than those of Bai Hao Yin Zhen, but not as intense as those of Shou Mei tea. The White Peony Bai Mu Dan tea presents a beautiful mélange of colors ranging from brown to both dark and light green, up to the silver of the small buds. Once infused, the leaves release aromas of green wood and gentle vegetal and herbaceous notes, with hints of hawthorn. There are also hints of wildflowers and thorny shrubs, as well as sweet and creamy notes of shea butter that can be especially felt after the second or third infusion in a gaiwan. In the cup, the liquor is golden, with an intense and shining color. The first infusion of White Peony Bai Mu Dan tea is very pleasant and delicate: notes of lime tree honey and wildflower are followed by the sweetness of white sugar and a fresh vegetal note, reminiscent of broad beans and edamame. With the second infusion, the tea takes on a more assertive character: the floral notes are now chamomile, and the sweetness assumes a creaminess similar to that of shea butter. Fruity hints of peach and apricot compote can also be perceived. The third infusion and the following ones enhance the fruity notes, increasingly intense, reminiscent of dehydrated apricot with also a slight citrus hint of bergamot. The first sip of White Peony Bai Mu Dan tea offers notes of lime tree honey and heather, followed by floral notes reminiscent of wildflowers as well as white flowers, such as jasmine and bitter orange blossoms. The more fruity hints of dehydrated apricot and ripe yellow peach also arrive on the palate. A delicate vegetal note at the finish with a fresh and sweet character seems to evoke steamed broad beans. At the end, a citrus note of lemon and bergamot emerges, enhancing the freshness of this tea. The persistence is long and sweet with honey and vanilla. The tea comes from the southeastern province of Fujian in China. During the harvesting phase, a bud with two young and immature leaves is picked; during drying, they do not wrinkle or get twisted: therefore, this tea is often called "two petal tea." The harvest can only occur one month a year, from mid-March to mid-April: this tea should never be picked on rainy days or with heavy dew because excess humidity would ruin the young leaves. Thus, the tea is left to wither in the sun for 40 hours before being brought into a closed room to continue the drying process. During drying, it is piled up and not spread in a thin layer, as is done during the processing of Bai Hao Yin Zhen. The tea is then heated very slowly, as too fast drying can give the leaves a yellowish tint. It is recommended to store White Peony Bai Mu Dan tea in a cool, dry, and dark place.
